What about Wok?
If Wok is new in our kitchen , it is not the case in Eastern countries.
In fact, Wok is a typical kitchen tool with high lips ans with a half spherical shape, used to cook Chinese traditional disshes.
Thanks to its specific diffusion of heat, ingredients are easily cooked in a homogeneous way. It affords all cooking types.
Stirfrying
is the typical Wok cooking type; ingredients are quickly and
continuously stirred about 5 to 10 minutes in the hot wok.
There, the secret is a high temperature.
The strength of wok is that you can cokk healthy disshes by cooking steames vegetables and braised meat.
Dishes are low calorific because you do not need to use fat.
Furthermore, ingredients are still crunchy and keep their vitamins.
Main products used in the Cambodian kitchen
Green or yellow bananas: Banana flower is used in salad ( it gives a special taste and it is crunchy).Leaves can wrapped fish, rice or cake to give it a flavoured taste and a touch of green.
Mushrooms:
Several varieties of mushroom exist
such as black mushrooms or cat ears, flavoured mushrooms, straw
mushrooms and shiitake mushrooms from China.
Five spices: It is a mix including starry anise, pepper, fennel, cloves and cinnamon.
Citronnella: It's a long and rigid pale green stem. We only use the lower part which affords a strong lemon taste.
Chinese pancakes It is delicate pancake made with water and flour which are often eaten with lacquered duck .
Curry ( cari): It is a mix between herbs and spices ( tumeric, peppers, ginger powder, black pepper, cinnamon,fennel, grain poppy, nutmeg,...).
Durion: It is characterized by its smell of gas.
(Fruit of) Dragon: It is a really sweet fruit with whites flesh and litkke pips like the kiwi.
Chinese spinach: Its leaves are thick, fleshy and full. Young soft leaves are cooked in pork soup; they are sticky but with their color and taste they look like our spinach. Those leaves are also used in traditional medecine especially concerning skin disease.
Rice girdle cake: It is delicate, brittle and transparent pancake used for nems, spring rolls, ravioli...
Beansprouts: Use for soups and desserts
Sichuan pepper: Grains are red or brown and used broiled or ground. They get a subtle taste and are not as strong as white or black ones.utilise grillés ou moulés.
Noodles: A wide variety of noodles exist but they are always long. In Asia, they stand for longevity ( angel hair noodles, yellow noodles, rice noodles...).
Bamboo shoot: Mix with vegetables or minced meat , the heart is stir fried, fried or braised. Its color is pale yellow and its flavour is sweet.
Caramelized sauce: The sugar is burnt . It is used to colour and give a special taste.
Soy sauce: It is made from white soy but is brown. This sauce is often served to accompanied dishes. soja blanc.
Saké: It is a strong japanese rice wine, we can conumate hot or cold.
Saté (Satay ): It is a mix between grains of sesame, peanut peppers, sugar and dry shrimps which give dishes an incomparable taste.
Tamarin: It is a tropical fruit which looks like a big bean used for soups or candies.
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